Buttery, smooth, and irresistibly crumbly, Scottish shortbread — called "shortbread" to reference its high fat content — is a decadent treat fitting for countless occasions beyond its frequent ...

Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.

To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Cream together the ...